Position oven racks in center and top tier of oven. Preheat oven to 325 degrees. Line two large baking sheets with foil. Brush foil with 1 tablespoon olive oil; set aside.
Soon to be your new favorite game-day snack.
Servings and Ingredients
|3 tbsp.||Gustare Vita olive oil, divided|
|4||medium sweet potatoes|
|1 clove(s)||garlic, unpeeled|
|1||ripe medium avocado, halved, pitted, peeled, and divided|
|1 tbsp.||cilantro, finely chopped, plus additional for garnish|
|1 ½ tsp.||fresh lime juice|
|½ lbs.||lean ground turkey|
|1 ½ c.||Hy-Vee Short Cuts pico de gallo|
|½ c.||canned Hy-Vee no-salt-added black beans, drained and rinsed|
Things To Grab
- 2 large baking sheets
- Aluminum foil
- Silicone pastry brush
- Mandoline or very sharp knife
- Large bowl
- Wire cooling racks
- Large skillet
- Food processor or blender
- Small bowl
- Serving bowl
Evenly slice sweet potatoes about 1/8-inch-thick using a mandoline slicer or very sharp knife. Place slices in a large bowl. Evenly coat with remaining 2 tablespoons olive oil.
Arrange slices in one layer on prepared baking sheets. Bake for 30 to 40 minutes or until golden and crisp, rotating baking sheets and turning slices over as needed. Cool chips on wire racks.
Meanwhile, place unpeeled garlic in a skillet over medium heat. Cook for 10 minutes or until soft and blacked in spots, turning occasionally. Cool, then slip off the skin. Add garlic, an avocado half, cilantro, and lime juice to a food processor. Cover and process until smooth. Transfer to a small bowl. Chop remaining avocado half and stir into pureed mixture. Cover and refrigerate until ready to serve.
Cook turkey in a skillet over medium heat until browned (165 degrees); drain. Add pico de gallo and beans to turkey in skillet and heat through.
Mound turkey mixture in a serving bowl. Top with avocado mixture. Sprinkle with cilantro leaves, if desired. Serve nacho dip with sweet potato chips.
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 20mg
- Sodium: 45mg
- Total Carbohydrates: 18g
- Protein: 8g